These onion rings are very good! Crispy with just the right amount of light, flakey batter. I've always used the whole egg when making onion rings but the batter comes out heavier and can tend to get soggy. Using just the egg whites makes the batter lighter and still crispy. I have made this recipe using both a deep fryer and a skillet and both turned out equally good. This is now my go-to recipe for onion rings!

Reviewer:

These turned out great! It was the first time I had ever made onion rings and they were easy and everyone loved them. I only made a couple of changes. One change I made was to substitute buttermilk for regular milk, and the other change I made was when I forgot to add salt and pepper to the egg mixture. It still had plenty of salt and pepper taste for us. A tip I would offer is to follow the recipe regarding dipping into each mixture twice. Otherwise the crust is thin and they lack presentation quality. Thank you for sharing!

Reviewer:

These onion rings taste just like the onion rings I love from the Varsity in Atlanta. I now use the same batter for cauliflower and other vegetables too...especially on game day. It sneaks veggies into the empire of junk food for the fellas.

Reviewer:

absolutely the best home made onion rings I have ever made. like a lot of the other reviewers, i seasoned the flour to my tastes, with seasoning salt and mediteranean herbs. very crispy coating with a nice texture to the onion underneath.